Zucchini and Corn Casserole

Name: Zucchini and Corn Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1 lb zucchini, 1/2 inch slices; 1 (10 ounce) bag frozen whole kernel corn; 1 small onion, chopped; 1 tablespoon butter; 4 ounces swiss cheese, grated (1 cup grated); 2 eggs, slightly beaten; 1/2 teaspoon salt; 1/4 cup breadcrumbs; 2 tablespoons parmesan cheese; 2 tablespoons butter, melted

(1)

Recipe by Sous Chef Sue

Yum!

READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

1

lb zucchini, 1/2 inch slices
1

(10 ounce) bag frozen whole kernel corn
1

small onion, chopped
1

tablespoon butter
4

ounces swiss cheese, grated (1 cup grated)
2

eggs, slightly beaten
¹⁄₂

teaspoon salt
¹⁄₄

cup breadcrumbs
2

tablespoons parmesan cheese
2

tablespoons butter, melted

DIRECTIONS

Cook sliced zucchini until tender. Drain and mash slightly.
Melt 1 tb butter and cook onions until clear.
Mix zucchini, corn, salt, onions, Swiss cheese and eggs. Put into 2 quart casserole dish.
Mix bread crumbs, Parmesan cheese and melted butter. Sprinkle on top of casserole.
Bake at 350 degrees F for 30 minutes or until golden.

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